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Genoise Virgin ISO baking help

I attempted my first genoise today using a Gourmet recipe for chocolate raspberry ganache cake. http://www.epicurious.com/recipes/foo...I baked the cake as per directions and all seemed to work...until i allowed the cake to cool in the pan...My cake deflated in the center quite a bit, but I still had a lot of height. The sides, however, appear torn up, as to get it out of the pan, I ran a knife around the sides.

Questions abound!

1. Should I grease the sides of the pan, as suggested in the recipe? I opted to follow bakingillustrated's advice and skipped buttering the sides, though i did butter the parchment i placed on the bottom of the pan. Does a genoise need to climb?

2. Do i wait until the cake is fully cooled in pan or do i remove it from the pan immediately? Removing cake from pan soon after it's been taken out of the oven is prescribed in the recipe, though BakingIllustrated allows the cake to cool in the pan. It seems to go against what i've learned when making angel food cake (allow to cool upsidedown and throughoughly before removing from pan), so i'm confounded.

3. Cake was really lofty and domed when it came out of the oven, though deflated significantly...It sprung back when touched on top so i'm pretty sure it was fully baked. Any clue as to why this happened.

Any help would be really really really appreciated...pics of my 1st attempt are below

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